麹菌を用いた新規な卵発酵調味料（たまご醤油）の調製研究

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Note (General)：: type:Thesisidentifier:http://repo.kyoto-wu.ac.jp/dspace/handle/11173/1576

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Material Type: 博士論文
Title: 麹菌を用いた新規な卵発酵調味料（たまご醤油）の調製研究
Author/Editor: 荘, 咲子
Author Heading: 荘, 咲子
Publication Date: 2014-03-15
Publication Date (W3CDTF): 2014-03-15
Degree grantor/type: 京都女子大学
Date Granted: 2014-03-15
Dissertation Number: 博甲第37号
Degree Type: 博士（家政学）
Text Language Code: jpn
Subject Heading: 醤油
アスペルギルス・オリゼー
卵白
もろみ
麹
Target Audience: 一般
Note (General): type:Thesis
identifier:http://repo.kyoto-wu.ac.jp/dspace/handle/11173/1576
Format (IMT): application/pdf
Source: fulltext
http://repo.kyoto-wu.ac.jp/dspace/bitstream/11173/1576/1/HK37_Sho.pdf
fulltext
http://repo.kyoto-wu.ac.jp/dspace/bitstream/11173/1576/2/HK37_Sho_a.pdf
fulltext
http://repo.kyoto-wu.ac.jp/dspace/bitstream/11173/1576/3/HK37_Sho_r.pdf
Access Restrictions: インターネット公開
Data Provider (Database): 国立情報学研究所 : 学術機関リポジトリデータベース（IRDB）（機関リポジトリ）
https://irdb.nii.ac.jp
Original Data Provider (Database): 京都女子大学 : 京都女子大学学術情報リポジトリ